Egg Drop Soup Variations

This recipe can be made ovo-vegetarian or omnivore. Following is the basic recipe with chicken stock. 

Ingredients

4 cups
chicken broth
4
scallions (sliced on diagonal and using much of the green)
1
egg (whipped)
Yields:
servings

Instructions

Heat the stock and simmer the scallions for about 3 minutes. In a slow, thin stream, add the egg to the gently simmering stock and gently stir so that threads of egg form. Serve immediately.  Variations: 

  • Use a vegetarian broth. 
  • Add one thinly sliced shiitake mushroom per serving. 
  • Add seaweed, re-hydrated according to the package directions. 
  • Add 4 tablespoons diced tofu. 
  • Flavor it with tamari or sesame oil.